Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Grease a small baking dish, about 7 by 5 inches, with 1 teaspoon unsalted butter.

2. 2.

   Scrub and slice 1 lb gold potatoes about 1/8 inch thick. Slice 6 oz crimini mushrooms and finely mince 2 oz shallots.

3. 3.

   Melt 2 teaspoons unsalted butter in a skillet over medium-high heat. Cook the prepared mushrooms and shallots for about 8 minutes, until browned and their moisture has evaporated. Season with 1/2 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper.

4. 4.

   Put the sliced potatoes in a saucepan with:

   • 1/2 cup heavy cream
   • 1/4 cup whole milk
   • 2 cloves garlic, finely minced
   • 1 teaspoon fresh thyme leaves
   • 1 1/2 teaspoons Diamond Crystal kosher salt

   Bring to a gentle simmer and cook for about 8 minutes, stirring occasionally, until the potatoes begin to soften.

5. 5.

   Layer half the creamy potatoes and some of their liquid in the baking dish. Add the mushroom mixture, then the rest of the creamy potatoes and liquid. Grate 2 oz Gruyère over the top.

6. 6.

   Bake for 22–24 minutes, until the potatoes are tender and the top is golden. Rest for 5 minutes, then spoon onto two plates alongside brats or sausages.

Want more detail? See the temperature guide.